This is the first recipe I have ever put together using Chorizo, which we recently added to our individual cuts. The family loved it, and I know it will become a go to recipe in my recipe box now!
Here’s my recipe:
Creamy Chicken and Chorizo Bake
– 16 oz Penne Rigate noodles until al dente
– 1 lb CGF Ground Chorizo in a cast iron skillet or covered sauce pan
– 1/3 cup CGF chopped yellow onions
– 1/3 cup CGF chopped peppers (I used banana peppers that I had frozen from summer)
Cook onions and peppers until onions are translucent, then and in and heat:
– 1 cup shredded CGF Chicken (I used meat from stew birds that I had previously canned – very tender and full of flavor. Also a wonderful way to use leftovers.)
– 1 pint (2 cups) CGF canned stew tomatoes
– 1 cup milk
– 1 tsp salt (you might prefer less salt if you are using processed ingredients which contain more salt)
– 1/4 tsp pepper
– Noodles and sauce in greased pan
– 1 cup mozzarella cheese
– 1/2 cup cheddar cheese
– 1/4 cup pepper jack cheese
– 30-40 minutes at 350 degrees
– Frozen CGF Green and Yellow Wax Beans
– Fall apples from Becca’s parent’s house, stored in our root cellar
This photo and recipe was shared by Amy Palanjian.
She shared on her blog: “The recipe below is what we had for dinner last night. It made for a special Sunday supper and it made me really happy to have success with a cut of pork that I’ve only cooked one or two other times. Plus, it was easy to make and really delicious!”
Reisling-Rosemary Roast Pork with Apples
You could use any dry white wine or stock in this recipe, but I happened to have an open bottle of dry Resiling in the fridge. It went really well with the apples and rosemary, yet was mellow enough for the palate of our toddler.
Serves 6-8 (depending on the size of your roast and if it has a bone or not)
2-3 pound pork shoulder roast (bone in or out)
5 garlic cloves, peeled and smashed
2 medium apples, sliced
1 small onion, sliced
2 sprigs rosemary
Salt and pepper
1/2-3/4 cup Reisling
1. Preheat the oven to 450 F. Place the pork in an oven-going pan or baking dish (I used a cast iron skillet) and cover and surround with the garlic, apples, onions, salt, and pepper. Cook for 15 minutes then lower heat to 325 F.
2. Pour 1/2 cup of wine over the pork and cook until a meat thermometer reads 140-150 F (about 35-60 minutes depending on the size of the roast and whether or not it has a bone). Check it every 15 minutes and baste with the liquid from the bottom of the pan, adding more if the pan becomes dry.
3. When its reached the proper temperature, remove from oven, tent with foil, and let stand for 5-10 minutes before serving.
Try pears or even dried apricots for the apples.
Shallot would work in place of the onions.
You could add more garlic and even hot pepper if that’s to your liking.
Sunday night is our popcorn night, and this popcorn is an absolute hit! The popcorn pops evenly, is not greasy, and has a wonderful, crisp flavor.
Step 1: Heat 1/4 cup lard on medium heat (covered)
Step 2: Add in 4 kernels of popcorn and wait for all 4 to pop (covered)
Step 3: Remove from heat 30 seconds, remove 4 pieces of popped popcorn with a fork (they will be hot), and add 1 tsp of salt
Step 4: Add in 1/2 cup of popcorn and return to heat (covered)
Step 5: Wait for popcorn to finish popping (when pops are 3 seconds apart), remove from heat, add additional salt or butter if desired, and enjoy!
- 1 lb CGF Green Onion Sausage, Ground Pork, or Ground Beef in large pot
- 1 quart CGF tomato juice
- 1 quart CGF stew tomatoes
- 1 quart CGF chili beans canned in pork or beef broth
Heat and Enjoy!
CGF Canned Chili Beans (per quart)
- 1 1/2 c dried pinto beans
- soaked in ~ 3 1/2 cups CGF pork broth or beef broth (made with soup bones)
- 1/4 – 1/2 cup CGF yellow onions
- 2 T chili powder
- 1 tsp salt
- 1/4 tsp garlic
- add additional water if needed
- cook until beans are tender or can and process according to pressure canning instructions
70 pounds of a whole hog purchase was prepared by a friend of the bride with a Uruguayan style barbeque. Susan DeBlieck was excited to have it be the focal point of their wedding feast. The photos were taken by Andrea Altman, photographer.
These pork and beans were prepared by our customer, Brett McClavy. He says he made these “beans cooked with pork stock and ham hocks, I also but some home cured bacon in there.” Looks wonderful!
This country pâté with pork shoulder, liver, heart confited pork belly was prepared and photos shared by our Customer, Brett McClavy. He told us it was a hit!